Simple & Delicious Recipes

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The past month has been super busy! Kids were on spring break, we went for a mini vacation to Portland with my parents. I came back to start a new pharmacy job, meanwhile trying to prepare for 3 Spring markets….. I was basically working 14-16 hours a day! It was exhausting but I had so much fun doing the markets. I love to share my baking passion and people’s responses are very positive and encouraging. I also love meeting and talking to other artisan vendors. It makes me really appreciate the time and effort that they put into their art, whether it’s food related or not. So go visit your local artisan markets and I am sure you will discover some very amazing local vendors and their products.

This is a recipe I did a while ago. I usually try to have one or two “spare” recipes so I can keep posting when I am busy. It’s a very simple muffin recipe but the crumble makes them taste so good! It’s a perfect afternoon snack with a cup of coffee! And definitely need it on my 16 hour-day!

Makes about 12

For the muffins

360 g all-purpose flour

10 g baking powder

4 g baking soda

2 g salt

200 g granulated sugar

180 g unsalted butter, melted

60 mL canola oil

2 eggs, lightly beaten

300 g sour cream

10 mL pure vanilla extract

For the crumble

60 g demerara or brown sugar

90 g all-purpose flour

2 g ground cinnamon

Pinch of salt

60 g cold unsalted butter, cut into small pieces

Preheat oven to 350°F

To make the crumble, mix together flour, brown sugar, cinnamon and salt

“Pee-can” or “Puh-kahn”, no matter how you pronounce it, pecan is a very delicious and nutritious nut ! It’s high in fibre, healthy fats, magnesium and many other vitamins and minerals. It contains quite a bit of calories though, so don’t overindulge yourself if you have to watch your calorie intake. (Yeah, I know how hard that is, especially with this yummy tart !) I originally made a pecan pie, but I just felt that a buttery and crumbly tart would work better, and with the maple syrup…..Mmmmm, just so rich, aromatic and satisfying !

I found this beautiful rectangular tart mold in a discount store a few weeks ago and it’s perfect ! At first, I was worried the tart would break cause it’s so long, but it came out really nice ! My only problem now is to resist having a second piece !

Makes one 4″ x 14″ rectangular or one 9″ round tart

For the tart

120 g cold unsalted butter (cut into small pieces)

75 g granulated sugar

1 egg yolk

180 g cake and pastry flour, sifted

For the filling

150 g pecan halves

100 g demerara or brown sugar

40 g granulated sugar

2 eggs

80 g unsalted butter, melted and slightly cooled

40 mL maple syrup

5 mL pure vanilla extract

2 teaspoons cornstarch

To make the tart, mix together cold butter and sugar using a wooden spoon until no more lumps

Add egg yolk, mix until blended

Add flour all at once, mix with the wooden spoon, then transfer onto a table or counter and gently knead dough together (just work until ingredients are mixed in)

Wrap with plastic wrap, refrigerate for at least 2-3 hours or overnight

When ready to bake, preheat oven to 350ºF

Knead dough until pliable

Roll dough out to about 1/8 inch in thickness on a floured surface, dock with a fork

Place inside slightly greased tart mold, trim off excess dough

Bake for about 8 minutes, let cool

Toast pecan in a pan without any oil over medium heat for about 5 minutes, set aside and let cool

Few weeks ago, my daughter and I found a matcha latte mix in a local grocery store. We really wanted to try it but were a little skeptical at first. My daughter thought we could just get a small amount, so that’s what we did. To our surprise, it was very tasty ! And all you need is to do is add hot water or milk ! This has also given an idea to make this matcha chocolate chip cookies ! They are not the best looking cookies, but they sure taste good ! And don’t worry, you won’t turn into The Incredible Hulk after you eat them ! I actually had to make them twice to get the right taste, and as my daughter said, this second time is “matcha better” !

Using an electric mixer with the paddle attachment, cream together butter and sugars until light and fluffy

Add egg and vanilla

Add flour mixture in 2 to 3 parts, mix until blended

Stir in chocolate chips

Scoop into one inch balls and place on cookie sheets lined with parchment paper, about 2 inches apart (Alternatively, you can roll them into balls, and flatten them slightly, they will have a smoother surface)

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I love to share my recipes with everyone, that's the reason I started this blog. However, if you are using any of my recipes or images on any media, please kindly credit or link back to this blog or send me a email for permission at
tinysweettooth@gmail.com.